Summary: Theobjectives of this project were: 1) Determination of effect of whole pear phenolic and oligosaccharide bioactives from fresh and long-term CA stored pear fruit on stimulating growth of select lactic acid bacteria relevant for better digestive and gut health. 2) Determination of pear and lactic acid bacteria fermented combinations to enhance bioactives that have antioxidant activity and which can slow enzyme activity relevant for carbohydrate metabolism-linked oxidation (anti-diabetes potential) and inhibit ulcer bacteria (Helicobacter pylori) for better digestive and gut health.
